Save to Pinterest My tiny apartment kitchen smelled like an Italian grandmother had moved in the first time I made these stuffed shells. The ricotta wasnt quite right and I broke three shells trying to stuff them, but my roommate still asked for seconds.
Last winter my sister came over after a rough week at work and I put these in the oven. We stood around the counter eating them straight from the baking dish while snow fell outside the window and she actually smiled for the first time in days.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Jumbo pasta shells: The oversized shape holds all that filling without spilling, though a few casualties are inevitable
- Salt: Generously salt the pasta water like the ocean or the shells will taste bland
- Ricotta cheese: Whole milk ricotta gives the richest texture, though part skim works if thats what you have
- Frozen spinach: Thaw completely and squeeze out every drop of water or your filling will be soggy
- Grated Parmesan: Adds that salty umami punch that makes the filling taste restaurant quality
- Large egg: Binds everything together so the filling stays put inside the shells
- Minced garlic: One clove in the filling and two in the sauce for layers of flavor
- Ground nutmeg: Just a half teaspoon adds this warm subtle note that makes people wonder what your secret is
- Salt and pepper: Freshly cracked pepper makes a real difference here
- Tomato passata: Smooth and thick without needing any cooking down
- Small onion: Finely chopped so it melts into the sauce
- Olive oil: Two tablespoons to sauté the aromatics and build the sauce base
- Dried oregano and basil: Classic Italian herbs that give the sauce that familiar comforting taste
- Shredded mozzarella: Creates that irresistible cheesy top layer that gets brown and bubbly
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Get the oven ready:
- Preheat to 180°C (350°F) so its hot when you need it
- Boil the shells:
- Cook them in salted water for about two minutes less than the package says since they will finish cooking in the oven
- Make the filling:
- Stir together ricotta, spinach, Parmesan, egg, garlic, nutmeg, salt, and pepper until it is smooth and uniform
- Build the sauce:
- Sauté onion in olive oil until soft then add garlic, passata, oregano, basil, salt, and pepper and let it simmer gently
- Start the layers:
- Spread half the sauce across the bottom of your baking dish so the shells have something to sit in
- Stuff the shells:
- Spoon about two tablespoons of filling into each shell and arrange them in the dish with the opening facing up
- Add the sauce:
- Spoon the remaining sauce evenly over all the shells
- Add the cheese:
- Sprinkle mozzarella and extra Parmesan over the top until everything is covered
- Bake covered:
- Cover with foil and bake for 25 minutes so everything heats through
- Get it golden:
- Remove foil and bake 10 to 15 more minutes until the cheese is bubbling and turning brown
- Let it rest:
- Wait five minutes before serving so the filling sets and you do not burn your tongue
Save to Pinterest These became my go to for new neighbors and potlucks after my friend Maria said they tasted like something her nonna used to make. Now I keep ricotta in the fridge just in case someone needs a comfort meal.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Make Ahead Magic
You can assemble everything the night before and keep it covered in the fridge. Just add five extra minutes to the baking time since it will be cold going in.
Freezing Instructions
Wrap the assembled dish tightly with plastic and foil before freezing. Thaw overnight in the fridge then bake as directed for a homemade meal on busy weeknights.
Serving Suggestions
A simple green salad with balsamic vinaigrette cuts through the richness beautifully. Crusty bread for sopping up extra sauce is never a bad idea.
- Open that bottle of Chianti you have been saving
- Steamed broccoli with lemon makes it feel like a complete meal
- Garlic bread takes it over the top but nobody will complain
Save to Pinterest These stuffed shells have a way of turning regular Tuesday dinners into something worth gathering around the table for.
Recipe FAQs
- → Can I make stuffed shells ahead of time?
Yes, assemble the entire dish up to 24 hours in advance and refrigerate. Add 10-15 minutes to baking time if cooking from cold. You can also freeze unbaked shells for up to 3 months.
- → How do I prevent shells from tearing?
Cook pasta 2 minutes less than package directions for al dente texture. Handle gently when draining and arrange on a tray to prevent sticking. Cool slightly before filling.
- → Can I use fresh spinach instead of frozen?
Absolutely. Use 300g fresh spinach, wilt in a pan with olive oil, then squeeze thoroughly to remove excess moisture before mixing with ricotta.
- → What cheese substitutes work well?
Cottage cheese creates a lighter texture when mixed with ricotta. Fontella or provolone add great flavor. For dairy-free, use cashew ricotta or vegan cheese alternatives.
- → How should I store leftovers?
Keep refrigerated in an airtight container for 3-4 days. Reheat individual portions in the microwave, or cover with foil and warm at 180°C for 15-20 minutes.
- → What sides pair well with stuffed shells?
Garlic bread, Caesar salad, or roasted vegetables like broccoli and zucchini complement the rich flavors. A light Italian red wine such as Chianti makes an excellent pairing.
